What are the main ingredients in Herman’s Curried Fusion Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Herman’s Curried Fusion Pasta?

Calories: 689, Carbs: 106 grams, Fat: grams, Protein: 32 grams, Sugar: 24 grams, Salt: 522 grams

How do I prepare Herman’s Curried Fusion Pasta?

TOASTY NUTS: Place the pine nuts in a deep pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. BOIL: Boil the kettle. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss through some oil to prevent sticking. SAUCY SAUCY!: Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 5-6 minutes until soft and translucent. Add the grated garlic and the chopped chilli (to taste) and fry for a further 1-2 minutes, shifting constantly, until fragrant. Mix through the Indian rub and sauté for 1 minute. Pour in the passata, a sweetener of choice and ½ the chopped pickled peppers. Lower the heat and simmer for 5-6 minutes until slightly thickened. Loosen with the reserved pasta water until a saucy consistency. Stir in the juice of 2 lemon wedges and seasoning. TANGY GREENS: Toss the asparagus in some oil and seasoning. Place a pan or griddle pan over a high heat with a drizzle of oil. When hot, fry the asparagus for 3-4 minutes until slightly charred and cooked al dente. Remove from the heat on completion. Season with ½ the lemon zest and a squeeze of lemon juice. CREAM & COMBINE: In a small bowl, beat the goat’s cheese, the remaining lemon zest, a squeeze of lemon juice, and seasoning, using a whisk or fork. Loosen with water in 5ml increments until a smooth consistency. Stir the cooked pasta through the tomato sauce until well coated and heated through. ENJOY!: Bowl up a generous helping of the saucy pasta. Top with the tangy asparagus and the remaining pickled peppers. Dollop over the whipped goat’s cheese and sprinkle with toasted pine nuts. Well done, Chef!

What should be prepared from my kitchen to make Herman’s Curried Fusion Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Herman’s Curried Fusion Pasta

A fusion feast! Fresh fettuccine pasta is coated in a saucy tomato curry sauce. Topped with charred asparagus shards, dolloped with goat’s cheese and sprinkled with pine nuts.

Herman’s Curried Fusion Pasta

with asparagus, lemon & whipped goat’s cheese

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Asparagus
Chevin Goats Cheese
Fresh Chilli
Fresh Chillies
Fresh Fettuccine Pasta
Garlic Clove
Garlic Cloves
Lemon
Lemons
NOMU Indian Rub
Onion
Onions
Pickled Bell Peppers
Pine Nuts
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

BOIL
Boil the kettle. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss through some oil to prevent sticking.
TOASTY NUTS
Place the pine nuts in a deep pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
SAUCY SAUCY!
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 4-5 minutes until soft and translucent. Add the grated garlic and the chopped chilli (to taste) and fry for a further 1-2 minutes, shifting constantly, until fragrant. Mix through the Indian rub and sauté for 1 minute. Pour in the passata, a sweetener of choice and ½ the chopped pickled peppers. Lower the heat and simmer for 4-5 minutes until slightly thickened. Loosen with the reserved pasta water until a saucy consistency. Stir in the juice of 1 lemon wedge and seasoning.
TANGY GREENS
Toss the asparagus in some oil and seasoning. Place a pan or griddle pan over a high heat with a drizzle of oil. When hot, fry the asparagus for 3-4 minutes until slightly charred and cooked al dente. Remove from the heat on completion. Season with ½ the lemon zest and a squeeze of lemon juice.
CREAM & COMBINE
In a small bowl, beat the goat’s cheese, the remaining lemon zest, a squeeze of lemon juice, and seasoning, using a whisk or fork. Loosen with water in 5ml increments until a smooth consistency. Stir the cooked pasta through the tomato sauce until well coated and heated through.
ENJOY!
Bowl up a generous helping of the saucy pasta. Top with the tangy asparagus and the remaining pickled peppers. Dollop over the whipped goat’s cheese and sprinkle with toasted pine nuts. Well done, Chef!

Fresh Fettuccine Pasta - 125g
Pine Nuts - 10g
Onion - 1
Garlic Clove - 1
Fresh Chilli - 1
NOMU Indian Rub - 5ml
Tomato Passata - 125ml
Pickled Bell Peppers - 10g
Lemon - 1
Asparagus - 100g
Chevin Goat's Cheese - 30g

Download the Recipe

Serves 2

BOIL
Boil the kettle. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss through some oil to prevent sticking.
TOASTY NUTS
Place the pine nuts in a deep pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
SAUCY SAUCY!
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 5-6 minutes until soft and translucent. Add the grated garlic and the chopped chilli (to taste) and fry for a further 1-2 minutes, shifting constantly, until fragrant. Mix through the Indian rub and sauté for 1 minute. Pour in the passata, a sweetener of choice and ½ the chopped pickled peppers. Lower the heat and simmer for 5-6 minutes until slightly thickened. Loosen with the reserved pasta water until a saucy consistency. Stir in the juice of 2 lemon wedges and seasoning.
TANGY GREENS
Toss the asparagus in some oil and seasoning. Place a pan or griddle pan over a high heat with a drizzle of oil. When hot, fry the asparagus for 3-4 minutes until slightly charred and cooked al dente. Remove from the heat on completion. Season with ½ the lemon zest and a squeeze of lemon juice.
CREAM & COMBINE
In a small bowl, beat the goat’s cheese, the remaining lemon zest, a squeeze of lemon juice, and seasoning, using a whisk or fork. Loosen with water in 5ml increments until a smooth consistency. Stir the cooked pasta through the tomato sauce until well coated and heated through.
ENJOY!
Bowl up a generous helping of the saucy pasta. Top with the tangy asparagus and the remaining pickled peppers. Dollop over the whipped goat’s cheese and sprinkle with toasted pine nuts. Well done, Chef!

Fresh Fettuccine Pasta - 250g
Pine Nuts - 20g
Onion - 1
Garlic Clove - 1
Fresh Chilli - 1
NOMU Indian Rub - 10ml
Tomato Passata - 250ml
Pickled Bell Peppers - 20g
Lemon - 1
Asparagus - 200g
Chevin Goat's Cheese - 60g

Download the Recipe

Serves 3

BOIL
Boil the kettle. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss through some oil to prevent sticking.
TOASTY NUTS
Place the pine nuts in a deep pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
SAUCY SAUCY!
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 6-7 minutes until soft and translucent. Add the grated garlic and the chopped chilli (to taste) and fry for a further 1-2 minutes, shifting constantly, until fragrant. Mix through the Indian rub and sauté for 1 minute. Pour in the passata, a sweetener of choice and ½ the chopped pickled peppers. Lower the heat and simmer for 6-7 minutes until slightly thickened. Loosen with the reserved pasta water until a saucy consistency. Stir in the juice of 3 lemon wedges and seasoning.
TANGY GREENS
Toss the asparagus in some oil and seasoning. Place a pan or griddle pan over a high heat with a drizzle of oil. When hot, fry the asparagus for 4-5 minutes until slightly charred and cooked al dente. Remove from the heat on completion. Season with ½ the lemon zest and a squeeze of lemon juice.
CREAM & COMBINE
In a small bowl, beat the goat’s cheese, the remaining lemon zest, a squeeze of lemon juice, and seasoning, using a whisk or fork. Loosen with water in 5ml increments until a smooth consistency. Stir the cooked pasta through the tomato sauce until well coated and heated through.
ENJOY!
Bowl up a generous helping of the saucy pasta. Top with the tangy asparagus and the remaining pickled peppers. Dollop over the whipped goat’s cheese and sprinkle with toasted pine nuts. Well done, Chef!

Fresh Fettuccine Pasta - 375g
Pine Nuts - 30g
Onions - 2
Garlic Cloves - 2
Fresh Chillies - 2
NOMU Indian Rub - 15ml
Tomato Passata - 375ml
Pickled Bell Peppers - 30g
Lemons - 2
Asparagus - 300g
Chevin Goat's Cheese - 90g

Download the Recipe

Serves 4

BOIL
Boil the kettle. Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 2-3 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss through some oil to prevent sticking.
TOASTY NUTS
Place the pine nuts in a deep pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
SAUCY SAUCY!
Return the pan to a medium-high heat with a drizzle of oil. When hot, fry the diced onions for 6-7 minutes until soft and translucent. Add the grated garlic and the chopped chilli (to taste) and fry for a further 1-2 minutes, shifting constantly, until fragrant. Mix through the Indian rub and sauté for 1 minute. Pour in the passata, a sweetener of choice and ½ the chopped pickled peppers. Lower the heat and simmer for 7-8 minutes until slightly thickened. Loosen with the reserved pasta water until a saucy consistency. Stir in the juice of 4 lemon wedges and seasoning.
TANGY GREENS
Toss the asparagus in some oil and seasoning. Place a pan or griddle pan over a high heat with a drizzle of oil. When hot, fry the asparagus for 5-6 minutes until slightly charred and cooked al dente. Remove from the heat on completion. Season with ½ the lemon zest and a squeeze of lemon juice.
CREAM & COMBINE
In a small bowl, beat the goat’s cheese, the remaining lemon zest, a squeeze of lemon juice, and seasoning, using a whisk or fork. Loosen with water in 5ml increments until a smooth consistency. Stir the cooked pasta through the tomato sauce until well coated and heated through.
ENJOY!
Bowl up a generous helping of the saucy pasta. Top with the tangy asparagus and the remaining pickled peppers. Dollop over the whipped goat’s cheese and sprinkle with toasted pine nuts. Well done, Chef!